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Cakes

Chelsea's Favourite Christmas Cake

Name: Chelsea's Favourite Christmas Cake
Prep time: 15 min
Cook time: 4 h 30 min
Yield: 24
Ingredients: 250g butter; 2 cups Chelsea White Sugar; 2kg mixed dried fruit; 1 cup sherry; 2 tsp mixed spice; 2 tsp Edmonds Baking Soda; 4 Tbsp Chelsea Golden Syrup or Chelsea Treacle; 4 eggs; 450g Edmonds Standard Grade Flour; 1 tsp Edmonds Baking Powder; 2 Tbsp orange zest

4.8

Preparation

15 mins

Bake

4 hours 30 mins

Difficulty

Moderate

Servings

This easy to make Christmas cake is the best! The secret to success is baking it on a low temperature for longer. This makes two cakes - halve the recipe if you only want one but it is worth making two!

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Ingredients
Method

Ingredients

250g butter
2 cups Chelsea White Sugar
2kg mixed dried fruit
1 cup sherry
2 tsp mixed spice
2 tsp Edmonds Baking Soda
4 Tbsp Chelsea Golden Syrup or Chelsea Treacle
4 eggs
450g Edmonds Standard Grade Flour
1 tsp Edmonds Baking Powder
2 Tbsp orange zest

Additional tips

Place a double layer of baking paper across top of tin to prevent cake browning too quickly (avoiding contact with cake mixture).

Chelsea Products in Recipe

Golden Syrup

Chelsea Golden Syrup in the...

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White Sugar

The uniform size of the...

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Treacle

Like Golden Syrup, Treacle...

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approved=true&orderBy=-hs_createdate&limit=10&offset=10

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Reviews

162

What did you think of this recipe?

Gemma

Awesome easy recipe all so have made mini Christmas cakes for gifts

Lynette

Great as a base, l twigged it a bit and added more Sherry letting the fruit soak it up over night.

Margaret

Yum cake ! I have just put 2 more in oven

Steve

Easy to make always a great cake.

Chris Andrews

Made by a friend it was as good as my great grandmother’s

Anne

I've made my family and friends, using this recipe. I make 1 and a half times this recipe in a stock pot x 2 give me 7 various sized cakes. I cook them in all together in 2 ovensyears. By mixing 1 and a half times this recipe in 2 stack pots, I get 7 cakes of various sizes. I do have 2 sized ovens though to cook them at the same time.

Anne

I've made my family and friends, using this recipe for years. By mixing 1 and a half times this recipe in 2 stack pots, I get 7 cakes of various sizes. I do have 2 sized ovens though to cook them at the same time.

Mary

Yummy. First time I've tried recipe. Will it freeze okay?

Robyn Clarke

I have made this recipe for the past 3 years and find it easy, economical and tastes divine.

Marie

This is a never fail recipe.

Method

Heat Tararua Butter, Chelsea White Sugar, fruit, sherry, spice, Edmonds Baking Soda and Chelsea Golden Syrup in a large saucepan. Heat over a medium heat for 2 minutes, stirring often. Allow to cool fully (at least 1 hour).

Heat oven to 125°C conventional bake. Grease 2 x deep 20cm round tins (or 2 x regular 30cm tins) and triple line with baking paper, ensuring the paper extends up the sides beyond the tin.

Beat eggs and stir through cooled fruit mixture. Sift dry ingredients and fold into fruit mixture with orange zest.

Spoon into tins, bake for approximately 3 -3 ½ hours or until cooked when tested with a skewer. Decorate once cool.

Store in an airtight container in a cool, dry place. Wrap in tin foil, and then cheesecloth. Will keep for at least a year and stays deliciously moist.

Note
We have updated this recipe to make it easier to bake by spreading it across two cake tins. You can still make it as one cake, just use a larger tin and allow for a longer cooking time (approximately 4 hrs) and check it regularly.